LEARNING MODULE I.

(WEEK I & II) TOPIC: PREPARING SALAD

1. CLASSIFICATION OF SALADS
1.1. According to place in menu.
LEARNING COMPETENCIES
The learner should be able to:
1. classifies salads according to place in the menu;and
2. identify the nutritional value from salad.
LEARNING PROCEDURES:
Preliminary Activity
I. Review (no need to answer this on paper)
What is a salad?
What are the classifications of salad, according to use? According to ingredients?
II. Vocabulary
Entrée - the main dish of a meal especially in a restaurant
Dessert – a sweet food eaten after the main part of a meal.
Appetizer- is a food or drink served usually before a meal to stimulate the appetite.

Input ! Let Us Explore!

CLASSIFICATIONS OF SALAD
According To Place In The Menu
1. Appetizer salad- This salad serves as an appetizer before the main course of a meal.
2. Main course salad- This salad gains an important purpose on the menu, of main course
salad. One common example of a main course salad is a Caesar Salad.
3. Salad bars- These have become a fixture in American casual dining and fast-food
restaurants often called buffets, Salad bars should be designed for easy access while still
maintaining sanitary conditions.
4. Garnishes- These add a bright touch of color and texture for added appeal. Tomato
wedges, crisp cucumbers, onion rings, and vegetable sticks are examples of garnishes.

NUTRITIONAL VALUE OF SALAD

Leafy-green vegetables are nutrient-rich because leaves contain the light -catching, energy-converting
machinery of plants. Leafy-green vegetables are also a good choice for a healthful diet because they do not
contain cholesterol and are naturally low in calories and sodium. Salad greens contain Vitamin A, Vitamin C,
beta-carotene, calcium, folate, fiber and phytonutrients. Phytonutrients can act as antioxidants, which can help
to prevent chronic diseases like cancer and heart diseases.

WEEK II. PREPARING A VARIETY OF SALAD DRESSINGS

LEARNING COMPETENCIES
1. identify the components of a salad;
2. discuss the factors to consider in salad preparation;
3. identify the salad ingredients; and
4. familiarize tools needed in the preparation of salad.
LEARNING PROCEDURES:
Preliminary Activity
I. Introduction
When salad ingredients are assembled in a particular arrangement, the finished salad is
called a composed salad. Also known as plated salad, they are often made up of more
than simply greens. These salads are popular as main courses, especially at lunch.

II. Vocabulary
Vinaigrette- an emulsion and a form of oil and sometimes flavored with herbs, spices and
other ingredients.
Bok choy- a green leafy vegetable used in Chinese and Southeast Asian cooking. It has a
firm white stem, dark green leaves, and a faintly bitter taste.
Butterhead Lettuce – it is the largest and best flavored group of lettuces.

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COMPONENTS OF SALAD

1. Base- it gives the definition to the salads placement on the plate or platter.
2. Body – it is the main ingredient of the salad, this should be the focal point of the presentation
as it sets on the top of the base.
3. Dressing- it is used to enhance the flavor, toasted with body of the salad or served on the
side..
4. Garnish- it adds texture, color and form to the salad.

FACTORS TO CONSIDER IN SALAD PREPARATION

1. Color- include ingredients of different colors for eye appeal, different nutrients and other healthful
components
2. Flavor- balance strong and mild flavors.
3. Texture- balance soft with crisp ingredients, juicy with crunchy fibrous with smooth.
4. Shape -cut ingredients in different shapes, such as cubes, julliene (matchstick shape), slices shredded
bits and wedges.

TOOLS AND EQUIPMENT NEEDED IN THE PREPARATION OF SALAD

1. Balloon Whisk 2. Dry Measuring Cups 3. Food processors 4. Garlic Press
5. Liquid Measuring Cups 6. Preparation Sink 7. Food waste disposer or garbage can
8. Reach-in refrigerator or Walk in cooler 9. Worktables 10. Knives
11. Chopper and Cutter 12. Cutting Boards 13. Electric or Hand Peeler
14. Thermometer 15. Disposable plastic gloves.

Assessment!
Copy and Answer this in a separate sheet of paper.
Identify the terms being asked.

______________1. The man dish of a meal especially in a restaurant.

______________2. These add a bright touch of color and texture for added appeal.
______________3. This salad gains an important purpose on the menu.
______________4. A salad often called buffets.
______________5. This salad serves as an appetizer before the main course of a meal.

Enumeration.
Enumerate at least five (5) nutrients from salad greens.

Essay. (content- 3 pts; grammar-2 pts)

Does Green/ Veggie Salad give you a healthy body? How?

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Assessment!
Copy and Answer this in a separate sheet of paper.
Identify the terms being asked.

________________1. Is used to enhance the flavor, toasted with body of the salad or served on the side.
________________2. Is the main ingredient of the salad, this should be the focal point of the
presentation
as it sets on the top of the base.
________________3. Is a factor in salad preparation which functions for an eye appeal.
________________4. Is a factor in salad preparation which functions to have a creative cuts/slices of
ingredients such as cubes, wedges and etc.
________________5. Is a factor in salad preparation which functions to have balance strong and mild
flavors
________________6. It gives the definition to the salad’s placement on the plate or platter.
________________7. It adds texture, color and form to the salad.
________________8. To have a balance soft with crisp ingredients.
________________9. It is when a salad ingredient is assembled in a particular arrangement.
________________10. It has a firm white stem, dark green leaves, and a faintly bitter taste.

Enumeration .
Enumerate at least Ten (10) tools and equipment needed in salad preparation

Enrichment! (content- 5 pts; grammar-3 pts; neatness 2 pts)

Eating salad could nourish your body and a healthy body could result to a healthy soul.
What does it mean?

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